Mango Coconut Mousse
- ¾ cup heavy cream
- 1/2 tsp vanilla
- 2 tsp powdered sugar
- 8 oz Whipped Cream Cheese
- ½ cup powdered sugar
- ½ tsp vanilla
- ¾ cup mango puree
- Chopped Coconut Macaroon cookies
HOW TO MAKE IT
First combine heavy whipping cream, ½ teaspoon vanilla and 2 tablespoons of powdered sugar. Whip until it forms a peak. Then set aside (you can opt to double this batch and use half for your topping).
In the same bowl, add cream cheese, powdered sugar and remaining vanilla, and when creamed together, add in mango puree (for Mango Lime alternative add ½ teaspoon of lime zest).
Fold the whipped cream into the cream cheese mixture
Place at the bottom of bowl or glass.
Use a piping bag to squeeze mixture into bowl. Top with whipped cream and crumbles
Refrigerate after use. Best served chilled
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